Buttermilk Slaw (Hh)

Yields:	6 servings
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1/4	cup	sour cream	plus 1t
1/4	cup	buttermilk
1	tablespoon	cider vinegar
1	teaspoon	worcestershire sauce
2-4	dashes	red hot pepper sauce (eg. Tabasco)
1 1/4	teaspoons	sugar
1	teaspoon	celery seeds
1/2	teaspoon	salt
1/2	teaspoon	black pepper	freshly ground
1	pound	cabbage	small head
6	tablespoons	red onion	chopped
1/4	cup	parsley leaves	chopped
2	tablespoons	basil	fresh, chopped, opt.

In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper.

Remove the tough outer leaves from the cabbage and discard.

Quarter the cabbage; cut out the core.

Using a mandoline or a thin sharp knife, slice the cabbage lengthwise into 1/4-inch wide shreds.

In a large bowl, toss the cabbage with the red onion, parsley, and the dressing.

At this point the slaw can be refrigerated for up to 1 hour before serving.

Add the basil, if desired, at the last minute.

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I tried this recipe on my family,we topped it with all our favorite toppings for taco and there was none left over